Chicken Paprikash „Kuře na paprice”
Chicken Paprikash called “Kuře na paprice” in Czech might sound unfamiliar for many foreigners. It is basically a thick sweet pepper gravy made from a chicken base. Most Czechs eat it with bread dumplings but it tastes also great paired with pasta or rice.
- 2 pounds boneless, skinless chicken
- 4 tsp Hungarian paprika
- 1 tbs butter
- 1 tbs olive oil
- 1 onion
- 1 cup chicken broth
- ¼ cup sour cream
- Salt and pepper
Season chicken with 1 teaspoon paprika, salt and pepper to taste. Heat oil in a skillet over medium to high heat and sauté chicken on both sides until thoroughly cooked. Set aside. Add butter to skillet. Sauté onion until softened, about 3-4 minutes. Add remaining 3 teaspoons of paprika and stir. Add chicken broth to the mixture and boil until sauce is thickened about 8 minutes. Place chicken back in skillet. Turn heat down to low and add sour cream, mixing to blend thoroughly. Season with salt and pepper. Serve with bread dumplings, pasta or rice.